Alive and Cooking

Chickpea Soup

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1 400g can peeled tomatoes

1 270 g can chickpeas, drained (keep the juice)

3 cloves garlic

1/2 brown onion, roughly chopped

1 tbsp. parsley, roughly chopped

10 capers

4 anchovies

1/2 tsp cumin seeds

2 tsp smoked paprika

1/2 glass white wine

1 L vegetable stock

1 crusty bread roll, torn into chunks

2 slices bread

Sea salt flakes

Extra virgin olive oil


Preheat oven to 230°C.

Soak the bread roll pieces in the chickpea juice with the parsley, a sprinkle of salt and set aside.

Into a heavy-bottomed pan with a good splash of oil, add the onions, garlic and cook until slightly soft. Stir in the anchovies, capers, paprika and cumin. Fry on a high heat, stirring constantly until the anchovies break down, then pour in the wine and allow to boil.

Pour in the chickpeas, tomatoes, stock and bring to a gentle boil. Simmer for 15 – 20 mins.

Place the soaked bread roll pieces onto a baking tray, splash with oil and cook until crispy and golden.

Once soup is cooked, tear in the bread and blitz until smooth. Serve with the crispy croutons on top.

Serves 4

Chickpea Soup